Chicken Breast Strips Wrapped in Herbs with Red Wine and Shallot Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g shallot (s), cut into strips
- 3 clove (s) garlic, cut into strips
- 2 tablespoon butter
- 1 tablespoon flour
- 200 ml red wine
- 350 ml vegetable stock (bouillon)
- 2 egg (s)
- 1 bunch parsley, finely chopped
- 1 bunch chives, finely chopped
- 600 g chicken breast or
- Turkey breast, cut lengthways into approx. 1 cm wide strips
- Salt and pepper from the mill
- Flour for turning
- Butter for the pan
Print Recipe
Pin Recipe Instructions
- For the shallot sauce, sauté the shallots and garlic in butter. Dust with flour and sauté for 1 minute. Remove the saucepan from the hob, pour in the red wine and stock and stir vigorously. Bring the sauce to the boil while stirring and simmer for 10-15 minutes, season to taste.
- For the chicken breast strips, whisk the eggs, parsley and chives. Season the meat and turn it in portions in the flour and then in the egg and herb mixture. Fry in butter until golden brown.
- Serve the meat with sauce. Homemade mashed potatoes go well with it.
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